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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 48 |
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I love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. Ingredients:
6 cups sliced fresh or frozen rhubarb |
4 cups sugar |
1 package (6 ounces) raspberry gelatin |
1 can (21 ounces) raspberry pie filling |
Directions:
1. Combine rhubarb and sugar in a saucepan; cover and let stand overnight. The next day, simmer, uncovered, until rhubarb is tender, about 30 minutes. Stir in gelatin and pie filling. Bring to a boil. Remove from the heat; cool. Pack in containers and refrigerate or freeze until ready to serve. Yield: 3 pints.
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